TY  - BOOK
AU  - Hannan,MdAbdul
AU  - Habib,Kazi Ahsan
AU  - Shahabuddin,A.M.
AU  - Haque,MdAriful
AU  - Bodrul Munir,Mohammad
ED  - SpringerLink (Online service)
TI  - Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide
SN  - 9789811915666
PY  - 2022///
CY  - Singapore
PB  - Springer Nature Singapore, Imprint: Springer
KW  - Food science
KW  - Food
KW  - Analysis
KW  - Safety measures
KW  - Microbiology
KW  - Food security
KW  - Food Science
KW  - Food Analysis
KW  - Food Safety
KW  - Food Microbiology
KW  - Food Security
N1  - Chapter 1. General Discussion -- Chapter 2. Product Description -- Chapter 3. Processing of Shrimp -- Chapter 4. Food Additives and Soaking -- Chapter 5. Defects of Shrimp -- Chapter 6. Traceability in Shrimp -- Chapter 7. Plant Sanitation and Hygiene -- Chapter 8. Packaging, Labeling and Storage -- Chapter 9. Inspection of Frozen Shrimp -- Chapter 10. Laboratory Analysis -- Chapter 11. Shipment and Shipping Documents -- Chapter 12. Audit, Certification and Payment -- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products -- Chapter 14. Recommendation and Conclusion.-
N2  - The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practicesfrom experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology
UR  - #gotoholdings
ER  -